Greek Yogurt Pancakes (High Protein and Fluffy)

Ingredients

• 90 g (1 cup)rolled oats, or oat flour
• 245 g (1 cup)plain Greek yoghurt; non-fat works too
• 2 largeeggs
• 15 ml (1 tablespoon), or more to tastemaple syrup
• 5 ml (1 teaspoon)vanilla extract
• 8 g (2 teaspoons)baking powder
• 0.65 g (1/4 teaspoon)ground cinnamon
• A pinchsalt
• 15–45 ml (1–3 tablespoons)milk of your choice
• As neededolive oil spray, or coconut oil or butter, for frying

Instructions

1. 1

   Grind the oats

   Add the rolled oats to a blender and blend on high until they have a fine flour-like texture. If using oat flour, skip this step.

2. 2

   Mix wet ingredients

   Put the Greek yoghurt, eggs, vanilla and maple syrup in a large bowl, leaving out the milk. Whisk until smooth and free of lumps.

3. 3

   Add dry ingredients

   Add the oat flour, baking powder, cinnamon and a pinch of salt. Whisk until there are no clumps.

4. 4

   Adjust the batter

   Slowly whisk in the milk, 1 tablespoon at a time, until the batter loosens enough to spoon out. It should be thicker than standard pancake batter; the amount needed depends on the yoghurt, and the original recipe used 1 tablespoon.

5. 5

   Cook first side

   Heat a large pan, skillet or griddle over medium heat and spray it with a little oil. Add a ladleful or spoonful of batter, then gently flatten it with the back of a spoon into a round pancake.

6. 6

   Flip and finish

   After a few minutes, look for bubbles and check the edges with a spatula for a golden-brown colour. Carefully flip and cook the other side for a couple of minutes. Remove from the pan and repeat with the remaining batter; stack the pancakes and serve.

What are Greek yoghurt pancakes?

These are American-style pancakes made with Greek yoghurt in the batter, rather than the thinner mixture used for crêpes. Yoghurt adds a gentle tang and gives the pancakes a soft, substantial texture.

This version uses blended rolled oats as its flour, along with eggs and baking powder. The result is a simple, quick-cooking stack with a thicker batter than a conventional pancake mix.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 21g protein, 40g carbs, 8g fat.

The oats and maple syrup contribute most of the carbohydrate, while the eggs and Greek yoghurt provide much of the protein. Yoghurt and eggs also contribute fat, though the amount depends partly on the yoghurt and frying fat you choose; balance the plate with fresh berries alongside the pancakes.

Choosing the oats and yoghurt

Oats: Blend rolled oats until fine if you do not have oat flour. A fine grind helps the batter mix evenly; ready-made oat flour can go straight into the bowl.

Yoghurt: Plain Greek yoghurt is the base of the batter, and non-fat yoghurt is an option. Different yoghurts vary in thickness, so use the milk gradually rather than adding it all at once.

Getting the batter right

Milk: Add it a tablespoon at a time and stop when the batter can be spooned into the pan. It is meant to remain thicker than standard pancake batter, so do not thin it unnecessarily.

Mixing: Whisk the yoghurt, eggs, vanilla and maple syrup first, then add the dry ingredients. This order makes it easier to smooth out the wet mixture before the oat flour thickens it.

Cooking for a golden finish

Heat: Let the pan warm over medium heat before adding the batter. A lightly oiled surface helps the pancakes release as they cook.

Doneness: Bubbles on top and golden-brown edges are the cues to check before flipping. Cook the second side for a couple of minutes, then remove the pancake and continue with the rest of the batter.

Keeping the pancakes fluffy

Shape: Spoon the batter into the pan and gently flatten each portion into a round. Avoid spreading it very thin, since the recipe is designed for thicker pancakes.

Flip: Turn each pancake carefully once its first side is set and browned. Stacking the cooked pancakes keeps the serving together while you finish the batch.

Serving ideas

Fruit: Fresh berries make a bright topping for the warm pancakes. Add them just before serving so they keep their fresh texture.

Syrup: The batter already contains maple syrup, but you can add a drizzle at the table if you like a sweeter finish. Serve the stack straight from the pan for the best texture.

Recipe notes & tips

• Blend the oats until fine for a more even batter.
• Whisk the wet ingredients smooth before adding the oat flour.
• Start with 1 tablespoon of milk and add more only if needed.
• Use medium heat so the pancakes can brown without rushing.
• Check the edges and look for bubbles before flipping.
• Add the oil spray sparingly between batches as needed.

Variations

• Use oat flour: Skip blending and add the flour directly to the wet mixture.
• Adjust the sweetness: Add more maple syrup to the batter if you prefer sweeter pancakes.
• Change the milk: Use your preferred type of milk, adding it gradually to reach a spoonable consistency.
• Choose another frying fat: Use coconut oil or butter instead of olive oil spray.
• Add berries at the table: Serve with fresh berries for a fruity topping.

Common mistakes to avoid

• Adding all the milk at once: The batter may become too thin; add it a tablespoon at a time.
• Expecting runny batter: This mixture is naturally thicker than regular pancake batter and should still be spoonable.
• Skipping the oat grinding step: Blend rolled oats to a fine flour texture, or use oat flour instead.
• Flipping too soon: Wait for bubbles and check that the edges are golden before turning.
• Using high heat: Keep the pan over medium heat and check the underside before flipping.

How to store

Refrigerate leftover pancakes in a covered container and eat within 3 days. Reheat in a pan over low heat or in the microwave until warmed through.

Frequently asked questions